Recipe? What type of honey? I am not even sure of what is best practice these days as far as SNA/fermentation management goes.

That's the thing, it was 60% Costco clover honey 40% local raw wildflower honey, nothing special as far as ingredients, no boil just enough warmth to get the honey into the primary, D47 yeast kept cool, I used plain old fermaid K and DAP using the SNA in the FAQ. Gravity was 1.102 from 16 total lbs of honey. Finished @ 1.004? Racked it to secondary after a month, racked again @ 3 months total, again @ 7 months, bottled a month ago at 12 months age.

That's the thing, it was 60% Costco clover honey 40% local raw wildflower honey, nothing special as far as ingredients, no boil just enough warmth to get the honey into the primary, D47 yeast kept cool, I used plain old fermaid K and DAP using the SNA in the FAQ. Gravity was 1.102 from 16 total lbs of honey. Finished @ 1.004? Racked it to secondary after a month, racked again @ 3 months total, again @ 7 months, bottled a month ago at 12 months age.

Thanks for that. Inspired by this I cracked an old bottle of sour cherry mead from 2012 last night. It's been a couple of years and I forgot how good that batch was!